LDEI Spring 04 2 - Les Dames d'Escoffier International

Spring 2004

Adelaide, Australia • Atlanta • Austin • Boston • British Columbia • Chicago

Colorado • Dallas • Hawaii • Houston • Kansas City • Le Donne del Vino, Italy

Los Angeles • Miami • Minneapolis/St. Paul • New York • Palm Springs • Philadelphia

Phoenix • San Antonio • San Diego • San Francisco • Seattle • Washington, D.C.

QuarterlyLes Dames d’Escoffier International

President’s Message

Hotel Careers

In Memory

Chapter News

Chicago Conference

Board Report

LDEI Vision

Past Presidents Gather

Member Milestones

New Classified Ads

2 Les Dames d’Escoffier International

President’sMessagePresident’s Message

PresidentGretchen Mathers3719 E GarfieldSeattle, WA 98112206/689-7330206/689-7303 [email protected]

First VP/President ElectDianne Hogerty5825 DearbornMission, KS 66202-2745913/722-0055 ext 234913/789-9228 [email protected]

Second VP/QuarterlyConnie Hay9641 Sea Shadow Way, Suite 1Columbia, MD 21046-2031301/776-0314301/776-8113 [email protected]

Third VP/Communications, PRSandy Hu380 Roosevelt WaySan Francisco, CA 94114415/621-5524415/837-0953 [email protected]

SecretaryLouisa Thomas Hargrave541 Manor LaneRiverhead, NY 11901631/[email protected]

TreasurerGloria Kohnen2926 StetsonHouston, TX 77043-1316713/525-9595713 942-1826 [email protected]

Past PresidentCiCi Williamson6025 Chesterbrook RoadMcLean, VA 22101-3213703/533-0066703/533-0589 [email protected]

Director-at-LargeElizabeth Adams5825 SW 93rd St.Miami, FL 33156305/661-2054305/669-1272 [email protected]

Director-at-LargeToria Emas435C Grant PlaceChicago, IL 60614312/554-2141773/528-0622 [email protected]

Director-at-LargeSally McArthur7054 56th Ave NESeattle, WA 98115206/522-8678206/527-8402 [email protected]

Executive DirectorGreg JewellP.O. Box 4961Louisville, KY 40204502/456-1851502/456-1821 [email protected]

2003-2004 LDEI Board of Directors

On the Cover: Grande DameCaroline Rose Hunt (see page 3).

We have been learning about your wants andneeds from LDEI. The process began at a2002 board meeting where a half day wasspent focusing on organizational goals for thefuture. A Strategic Planning Task Force wasformed comprised of members from manychapters with LYNN FREDERICKS as chair. Theyspent the next year doing a SWOT analysisof other culinary organizations. Lynn pre-sented their analysis to the Board at a Strate-gic Planning Day last summer. I found thereasons why most of us retain our member-ship to be most interesting: professional net-working, honor, giving back to the industry,and women only membership.

At that meeting, we developed a new LDEIMission and Vision (see page 18), which wasdebuted at the 2003 Conference. In yourConference critiques, many of you said thatwe did not spend enough time on the Strate-gic Plan and on LDEI business in general.Thus, the Board decided to make a changein the Chicago Conference agenda. There willbe one day devoted to educational topics andpersonal development seminars. The next daywill focus on Les Dames. We have changedthe President’s Retreat into an expanded chap-

ter retreat where we will cover topics of in-terest to the national organization and chap-ters as well. We have arranged for MargeryMiller, a professional facilitator, to run thesession. Last year, she did an LDEI teleforumand a retreat for the San Antonio Chapter.We want to give you time to get to know andinteract with each other. In the afternoon,we will have our annual meeting.

In January, the Board met in Miami, as itwill be the site of our 2005 Les Dames an-nual conference. Thanks to the efforts of theMiami Dames, we stayed in the lovely olderBeach House Hotel, which turned out to bea real find. It was small, with great charm,and the one meeting room opened on to apatio. The usually perfect Miami weatherdidn’t cooperate, but we wouldn’t have hadtime to enjoy the beach and sun anyway.

We did manage to have some wonderful din-ners where we had the opportunity to get toknow each other and some of the MiamiDames. We concluded on Saturday eveningwith a dinner at the home of LUCILA JIMENEZ.It was to be a dinner around the pool, but themany inches of rain changed the plans. Mi-

ami Dames and their significant others broughtfabulous foods and wines to accompany awhole roast pig. Still life centerpieces featuredthe most magnificent tropical fruits. It was atruly delightful evening and we all left with alearning experience as well. If our visit was anyindication of Miami hospitality, you will havea real treat in store for you in 2005.

I’m getting ahead of myself. You must firstmark your calendars for October 14-17 for our2004 LDEI Conference in Chicago. The Chi-cago Planning Committee is putting an excit-ing program together with some spectacularevents. The meeting will be held at the Mil-lennium Knickerbocker Hotel, right in themiddle of the magnificent mile on MichiganAvenue. It’s one of the best locations in Chi-cago for meeting, dining and shopping.

Chicago is a perfect location for our annualconference and we hope to have a record turn-out. Hope to see you there! LD

—Gretchen Mathers

Spring Quarterly 2004 3

The memory a traveler takes away from her stay at a favorite hotel or inn is a reflection ofthe expertise of key personnel. An attentive owner or general manager, excellent service,delicious food and beverages, staff to arrange special occasions, and a fine reputation all

contribute to its image. Dames with careers in the hotel business exemplify the range ofskills necessary to assure an establishment’s success.

Dames in the Hotel Business

Grande Dame Caroline Rose HuntHonorary Chairman, Rosewood Hotels & ResortsPresident, Lady Primrose’s Shopping English Countryside at The CrescentThe Thatched Cottage Pantry Tea RoomDallas Chapter

Caroline Rose Hunt could be called the Grande Dame of Hotels for the many awards her Rosewood Hotels& Resorts have received. Rosewood’s first hotel, The Mansion on Turtle Creek, was first in Texas to receiveMobil’s Five Star Award, consistently maintaining this ranking. Recently Departures recognized it as thenumber one hotel in the United States and Canada and Travel & Leisure as number one for service.

Larry Hagman, star of DALLAS, related that he was having dinner in The Mansion when a “little oleLady” on a walker approached, hit him with her purse, said, “I just hate you, you mean son of a gun”and then gave him a big kiss.

Caroline’s Lady Primrose’s Tea Room was featured in Bruce Richardson’s The Great Tea Rooms of Americaand winner of Best Service in The Tea Quarterly. When actor, Edmund Burke, took tea at Lady Primrose’s,he said, “This is the way Britain is supposed to look but just doesn’t.” As Caroline brought her teacup,minus the saucer, up for a photo, Burke reprimanded her, “You never hold a teacup without the saucer.”

Caroline was a featured author in the Texas Book Festival for her novel, Primrose Past, and has authored two cookbooks, A Family Cooks andThe Compleat Pumpkin Eater.

Awards include Conde Nast Traveler Hall of Fame; Most Powerful Women in the Travel Industry Travel Agent Magazine; Fifty Most Powerful Womenin the U.S.A. Ladies Home Journal, AIWF award; First Place, March of Dimes Gourmet Gala; Houston and Grande Dame Dallas Chapter. LD

– Dolores Snyder

Sabine GlissmannDirector of Food and BeverageHalekulani HotelHawaii Chapter

Honolulu, Hawaii is a long way from homefor Sabine Glissmann, a native of Bavaria, Ger-many, and director of food and beverage at theHalekulani Hotel.

Sabine began her hotel career at PartenkirchenerHof, a private resort hotel in the Bavarian Alps,where she apprenticed for three years, learningall facets of hotel, food and beverage operations.

She worked for ten years in her native country before coming to the U.S. in 1992to study hotel administration at Cornell University, New York. She was the direc-tor of food and beverage at the Essex House in New York City for five years thenmoved to the Four Seasons at Palm Beach, Florida. She returned to Germany fora year at the Hyatt Park Hotel, Hamburg. But she wanted to return to the U.S.and found an opening in Honolulu.

At the 455-room Halekulani Hotel, one of the most prestigious hotels in Hawaii,Sabine oversees all the food and beverage functions in two restaurants, Orchidsand La Mer, room service and banquets. “My main focus is the guest’s wholeexperience,” said Sabine. “It starts when they drive into the porte cochere and it

ends when they retrieve their car. It’s the light bulbs,it’s the linens, it’s the people who have to deliver to theguests. It goes beyond the food.”

This pervasive attitude is what earns the HalekulaniHotel awards from Conde Nast, AAA, Food & Wine,Travel + Leisure and many more publications. “My mainreason for coming here was the reputation of the hotel,its spirit and history,” says Sabine. “I enjoy working forhotels that have a tradition with room to grow.”

Sabine is comfortable in her new home, taking advan-tage of the sunny beaches as often as she can. “I like thediversity of Hawaii,” says Sabine. “I love the fact that somany people live together. Foodwise, I’ve been exposedto a lot of Asian influences but it’s so different if you liveit here.” LD

– Joan Namkoong


Barbara GorhamAn Accidental InnkeeperOwner, The Margarita European InnChicago Chapter

In 1986, Barbara and Tim Gorham were scouting the Evanston area intent on buying incomeproperty when they saw The Margarita Club on a residential street only a few blocks awayfrom the Evanston’s business district and Northwestern University. Perhaps it was the Club’sunusual history, or the architectural significance of the five-story building, or the challenge ofsalvaging a piece of Evanston’s historic past—whatever the reason, they purchased The MargaritaClub on December 18, and left for a week in Europe.

Three months later, Barbara summoned all of her past training in design, learned at MichiganState, years of experience as an interior decorator and member of the staff at Marshall Fields’Antique Showroom. She transformed what was originally a Catholic residential club for youngbusiness women into her vision of The Margarita: A European Inn. It was a serendipitous journey.

Today, the Inn boasts a renovated Grand Parlor with floor to ceiling glass doors, crystallinechandeliers and a large wood burning fireplace. The furnishings, many of them dating back tothe original Club, have been refinished, antiques added, and the parlor is now the scene forwedding receptions, business meetings, and social gatherings. The original dormitory roomshave been replaced by 50 individually decorated two-room suites, mini suites, and privaterooms. Trunk storage rooms are now meeting rooms and the communal dining room housesan award-winning restaurant.

Between the purchase of the Club from the Catholic Church in 1973 and the Gorham’sownership in 1987, the Club acquired a boarding house reputation. The building had beensadly neglected and a series of enterprising restaurateurs tried unsuccessfully to attract diners.Barbara and Ted immediately went to work to convert the place into a quaint, warm bed andbreakfast inn and to attract a clientele that would patronize a white tablecloth dining facility.At first they leased the restaurant, and then bought it, during which time Tim worked closelywith an enterprising manager. Now, the Gorhams own the building and hotel, but have soldthe restaurant to executive chef, Jeff Muldrow, who has turned Va Pensiero into one of Evanston’stop fine dining establishments.


When she is not overseeing the décor of theinn, taking reservations from celebrities whohave sons and daughters attending North-western University, and supervising the manyevents that take place at the Inn, Barbara isspreading the word about what the inn hasto offer today’s business executives. She is alsoa spokesperson for what the inn offers to thoseseeking the vintage charm of uniquely deco-rated rooms, and welcoming public roomsfor parties, gatherings, and weddings.

Seventeen years ago, when she began chang-ing the dÈcor of the former Margarita Club,did she think that taking junk and putting itall together would yield such astonishing re-sults? “Not really,” Barbara says, “But we feelthe building is architecturally significant.People learn something while they’re here.The inn is a part of Evanston, and we wantto make it a highlight.” Although it’s not a“cash cow,” it has been a challenge and asource of creativity. It is also one of the Chi-cago Dames’ favorite gathering places. LD

— Joan Reardon

Deanne FrenchArea Director of Public RelationsThe Ritz-Carlton, Huntington Hotel & Spaand The Ritz-Carlton, Laguna NiguelLos Angeles Chapter

Having spent ten years in Orlando, Deanne French moved to Southern California in 1992and began her career in the hotel/hospitality industry. Currently, she is the area director ofpublic relations for The Ritz-Carlton, Huntington Hotel & Spa and The Ritz-Carlton,Laguna Niguel.

“I’ve always thought about going to culinary school and becoming a chef. But when aholiday rolls around and the chefs are in the kitchen and I’m at home, I know why I haven’t,”she said. “So handling the public relations for a hotel, which includes all of the restaurantsand culinary endeavors, I have the opportunity to work closely with the chefs – somethingI really enjoy.”

As director of public relations, Deanne is responsible for promoting both hotels as theperfect destination for group, business and leisure travel in southern California, as well as allof the chefs, restaurants and culinary events to local, regional and national media. LD


In an enchanting mountain hideawayat Whistler Resort in beautiful Brit-ish Columbia you will find DurlacherHof, a spotless jewel of a place, runby Erika Durlacher and her husbandPeter.

Erika, a member of the BC Chapterfor four years, found her pathway to“legendary innkeeper” was circuitous.She worked for Canada Safeway for

28 years, leaving in 1988 when she and Peter spotted a Whistler property that madetheir dream of starting a European-style guesthouse seem possible. Erika ran the placesingle-handedly for the first few years as she set out to establish the best B & B in BritishColumbia.

The Inn has eight immaculate rooms, among the most welcoming anywhere. Whenyou walk through the heavy Douglas fir door, the inn is filled with the wonderfulsmells of European baking, and once you put on a pair of Austrian hand knit Hutslippers ...you’ve arrived!

Smart guests begin their visit in mid-afternoon, in time for coffee and cakes. On week-ends a warm buttermilk prune cake or a perfect apple strudel will quickly appear fromErika’s repertoire of family Austrian recipes. The inn is famous for its legendary country

Claudia WibleDirector of Catering Event Management

San Diego Marriott Hotel and MarinaSan Diego Chapter

Marriott International’s “Spirit to Serve” is exemplified in Claudia Wible. She has beenwith the company for 26 productive and rewarding years, wherein she has worked inseven distinct properties. Currently the Director of Catering Event Management at thedistinguished San Diego Marriott Hotel and Marina, she also represents the WesternRegion in the Marriott National Event Management Council. There is much that keepsher engaged, between hotel responsibilities and the conventions that she has had theprivilege to work with. Some of these prestigious conferences are the International Asso-ciation of Culinary Professionals, Research Chefs, SuperBowl XXXII, SuperBowl XXXVIIand the Republican National Convention.

Claudia is a Certified Meeting Planner and is an active member of NACE (NationalAssociation of Catering Executives). In the ever changing and developing environmentof Catering and Lodging, she has proven herself to be innovative and receptive to thechanges. Her leadership has assisted many to move on and develop their careers as well,guided by her mentorship. LD


breakfast buffet of fresh baked breads, sweet andsavory entrees, fresh fruit, homemade granola andsteaming mugs of coffee and tea.

In March 2003, DIANE CLEMENT and Erika com-bined their talents to create a fabulous dinner tokick-start the Olympic rhythm for 2010. Shar-ing their talents with 40 guests, they proved tobe great ambassadors for Les Dames d’Escoffierand the Olympic Bid team.

Erika has received many honors and recognitionawards. The most recent was inclusion of threeof the Hof ’s favorite recipes in Northwest BestPlaces Cook Book, Volume II. The inn was fea-tured in a segment on the Food Network lastDecember and Best of Foods Network in March2002. Best Places to Kiss did a 15-minute videoon Durlacher Hof and Fairmont Chateau Whis-tler ... we won an award of 3 Kisses!

Erika and Peter are happy to invite you to visitthem in any of the four seasons. You will not bedisappointed. LD

Erika DurlacherOwnerDurlacher Hof Alpine Country Inn, Whistler, BCBritish Columbia Chapter

From left: Sylvia Reinthal, a journalist/photographer, Erikaand Jurgen Gothe, chef, cook book author, and wine expertat an Austrian Wine Dinner at The Hof on February 14th.


Terri RyanGeneral ManagerRadisson Barcelo HotelWashington, D.C. Chapter

An active Washington, D.C. Dame,Terri Ryan also oversees all aspectsof operations at the Radisson BarceloHotel, including Gabriel Restaurant.A seasoned professional, Terri brings20 years of experience to the hospi-tality industry. Her specialty is ho-tel and restaurant management.

Before joining the Barcelo in Janu-ary 2000, Terri was general managerfor Loews Annapolis Hotel. Underher leadership, the property regainedits AAA fourth diamond and was

awarded Loews Hotels’ Star Service Award. Before that, Terri re-engineeredthe food and beverage division for Loews L’Enfant Plaza Hotel in Washing-ton and was responsible for its multi-million dollar turnaround.

In 1993, she moved to California to become director of food and beverage atthe Sonoma Mission Inn and Spa. There she created the “Celebration of Foodand Wine” series that paired nationally known chefs with well-known wineries.

Returning to Washington in 1994, Terri resumed her position at LoewsL’Enfant Plaza, and received several awards including a “Rammy” (Restau-rant Association of Metropolitan Washington) for Food and Beverage Direc-tor of the Year.

Before joining the hotel industry, Terri was with the Oliver T. Carr Company,where she helped launch the “new” Occidental Restaurant in 1986. She hasalso managed several other Washington area restaurants.

A Washington D.C. resident, Terri is committed to promoting the city andthe hospitality community. She is a mayoral appointee to the Board of Direc-tors for the Washington Convention and Tourism Corporation. LD

—Celeste McCall


Paula BiehlerOwner, Biehler & AssociatesPublic Relations/Marketing for Lajitas ResortAustin Chapter

“Biehler & Associates is distinguished by the personalizedservice we provide,” says Paula Biehler who began her Aus-tin, Texas boutique public relations firm six years ago. Herclient history is concentrated in the restaurant, food, andhospitality industries.

“I’m in the business of building relationships,” she reports,adding that as a publicist, her goal is to anticipate, meet andexceed her clients public relations and marketing expecta-tions. Considering the kudos she has received for her work,clients have not been disappointed.

A recent issue of Golf Magazine referred to her as the “Aus-tin PR dynamo,” another publication called her “PR Ma-ven Paula.”

“My experience working with a hotel/resort client, LajitasResort a West Texas golf resort, has been extremely reward-ing,” she says of her work. “For starters, our media goals arerealistic and highly targeted which has proven very success-ful.”

“As a publicist, my responsibility ranges from being on thephone, in front of a computer, to schmoozing at a cocktailparty. While hotel/resort activities can range from black-tieevents to trail rides, I’ve met my share of moguls, celebri-ties, and colorful characters ... It’s those relationships thatprovide the greatest rewards of all.” LD

— Jane Mengenhauser

Lou HammondFounder and President, Lou Hammond & Associates, Inc.Public Relations for The Mandarin Oriental Hotel GroupNew York Chapter

I was fortunate to work in public relations for Pan American World Airways for over 15 years, a company that set the standard for in-flightdining. The famed Maxims of Paris restaurant provided much of the food and organized service and wines. Excellence was in evidence in thefine china, crystal and linens used to pamper the passengers. The carrier served wonderful international delicacies, even carving roast beef witha large knife (can you imagine that today) during the dinner service.

I founded Lou Hammond & Associates in 1984, and the understanding of fine dining learned at Pan Am has served me well in my career. TheMandarin Oriental Hotel Group was one of our first accounts, and 17 years later, we still represent them. Initially, Mandarin was known as afine hotel group with Asian properties, but that perception and their reach have expanded dramatically.

We’ve helped enhance their brand by introducing a new concept — the ability to enjoy creative, current cuisine at a hotel restaurant. Mandarincreated personalities for their restaurants with innovative chefs and eclectic, international food pairings. We’ve launched Miami’s Azul, one ofthe country’s most celebrated restaurants; The Michelin-starred Foliage at Hyde Park in London featured in Town & Country and Food & Wine,and the new Asiate in New York, which was named among the ‘Best of 2003’ by USA Today just a month after opening.

I feel privileged to have worked with many fine hotels over the years. Good food and fine wine make people happy. There’s no better role thanbeing in the “happiness business,” and working with people of tremendous style. LD


Nutritionist DamesDames in the Hotel Business

Moira FitzpatrickFounder and PresidentMF Consultants Inc.British Columbia Chapter

Moira Fitzpatrick, a woman of achievement, is a founding member of the Vancouver, BC Chapterof LDEI and a dynamo in the hospitality industry. “The mission and goals of Les Dames dovetailsperfectly with my background and interests,” says Moira.

Armed with a Cordon Bleu Certificate earned in London, 25 years in the hospitality industry, aninterest in fund raising and charitable work, and an unfaltering work ethic, Moira has contributedsignificantly to her profession and community.

For the past six years, she and her fellow Dames d’Escoffier have organized a summer BBQ for theclients of Triage, a dedicated emergency shelter serving Vancouver’s Downtown Eastside, a com-munity with more than its share of homeless, mentally challenged and drug and alcohol addicted.Last summer Moira chaired this ever-growing event in which Les Dames dished out more than800 first-class meals in a feted ambience of live music, fine linens, fresh flowers and balloons.

Moira spent 15 years at Vancouver’s Four Seasons Hotel holding down senior positions in every-thing from catering to restaurant management. In her capacity as Special Events Manager, shecreated some of the city’s most successful charity fundraisers. In 1986 Moira followed her passionfor food and wine and started conducting gastronomical tours throughout France, Italy and theUS. By 1997, M.F. Consultants, Moira’s consulting firm, was specializing in sales & marketing toexclusive hotels and resorts, including the world-renowned Relais & Chateaux group. LD

Marilyn CupplesCatering Manager

Hyatt Regency Crown CenterKansas City Chapter

My culinary arts journey began in 1977 in Columbia, Missouri when I applied for themanagement position at a new gourmet cheese and wine shop. My retail experience openedthe door. Little did I know I would fall in love with the world of fine food and wine. Twoyears later I moved to Kansas City where I opened and managed a second location on theCountry Club Plaza.

While the wine and cheese industry was growing, so was catering. In 1979, my first cater-ing job was a post-wedding brunch for 100, an introduction to another aspect of food andwine. For 12 years I worked with some of the best caterers in Kansas City. Finally, in 1995,I opened “Silent Chef Catering Company.” We specialized in groups of 200 or fewer withan emphasis on appetizer receptions—another dream fulfilled. The pace of a 24-7 businesstaught me many life lessons as I learned more about the food and beverage industry.

In January 2000, tired and ready to grow, I looked for other avenues to pursue. I wasoffered the position of catering manager for the Hyatt Regency Crown Center. My familyand I closed Silent Chef Catering Company and I began my next adventure into the worldof hotel and hospitality management.

Now I use my sales and management skills to book events. I have become well acquaintedwith the social, non-profit and education markets in the city. Some of the special eventshave included a Dr. Seuss Birthday Party, Hearts of Hollywood Gala, and annual ValentineChocolate Breakfast.

The position gives me an opportunity to learn more about meeting and event planningevery day. The job is diverse and the only constant is change. Last year I earned my Certi-fied Meeting Planner designation. My current goal is to become a Senior Catering Man-ager with the Hyatt Corporation. LD


Annie Boutin KingSenior Catering ManagerOmni Shoreham HotelWashington, D.C. Chapter

A refreshing French presence on Washington’s hospitality scene is Annie Boutin King. Bornin Chantonnay in Vendée in western France, Annie offers a foodie’s perspective on the loca-tion–“the Muscadet and oysters region,” she explains.

Hard-working parents and strict Catholic up-bringing helped shape Annie’s future. “We hadfamily meals (with wine to educate our palates) and appreciation of the arts, the old and thebeautiful,” she says. “Food, wine and les arts de la table have everything to do with thosecriteria,” she adds.

Annie arrived in California in1980, planning to remain only one year. She took a job asexecutive secretary to the vice president of food and beverage at the Biltmore Hotel in LosAngeles. There, Annie was in charge of booking small dinner parties in the hotel’s Frenchrestaurant, and eventually advanced to catering manager, assistant catering director and fi-nally to the music center as director of catering.

Annie married American-born Terry King and, in 1997, they moved across the country withbaby Sophie.

While director of catering at the Crowne Plaza in Washington, D.C., Annie affiliated with theD.C. Chapter, which she found “impressive compared to our small L.A. Chapter.” Annie hadco-founded the L.A. Dames with Kora Gail, then events planner for Michel Richard and LisaTrotter Giglio. She is presently Senior Catering Manager at the Omni Shoreham Hotel.

“Do I love what I am doing? You know I adore it,” Annie responds. “I enjoy planning LesDames fund raisers year after year. It seems I never know how to say ‘no’ to fabulous, magicevents – this is my way of contributing. I hope to bring more people to appreciate thepleasures of everyday cooking and fine dining for special occasions.” LD

—Celeste McCall


Co-Chair Annie Boutin King and Terry King enjoythe festivities at the D.C. chapter’s Epicurean Food& Wine Auction at the French Embassy.

Atlanta’s Four Seasons Hotel has won stars anddiamonds, lots of them, all industry awards forexceptional guest services. But, the hotel hasanother jewel, a real one: Gayle Skelton, hoteldirector of weddings.

“I am the only person who handles the wed-ding market here,” she reports. “I take theinitial phone call, sell it, book it, and carrythe wedding through to completion. I makerecommendations on everything from themenu, to photography, to flowers, to floor-plan. I am at the hotel the day of the wed-ding.” On her calendar right now are plansfor 40 weddings during 2004. That makes fora very busy year ahead!

Gayle says, “The very best part of my job is mak-ing memories for families. I love all my bridesand enjoy the ethnic weddings, among them aPersian, and then an Indian one. I love learningabout the traditions of different cultures.”

Gayle started her career days as a registerednurse specializing in labor and delivery. “So,she reports with some humor, “I am able to

Gayle SkeltonDirector of WeddingsFour Seasons HotelAtlanta Chapter

say that I can cater your wedding and deliveryour first child.”

Her first venture into catering was with a bestfriend in Dallas. Her business, A Catered Af-faire, went on for 14 years during which she wasfeatured in numerous wedding publications, andshe participated in a wedding segment on “GoodMorning America.”

Then, for her, it was on to catering at the HotelAdolphus, Dallas; to The Ritz Carlton Buckheadin Atlanta; and in 1999 to the Four Seasons.

A member of the board of the National Asso-ciation of Catering Executives, she is vice presi-dent of certification for its nationwide program.“The longer I am in the business, and the olderI get, I find myself being asked to mentor aspir-ing caterers and that is very rewarding. I believeI owe this industry so much that I will give backin any way I can,” she says.

Gayle is the secretary of the Atlanta Chapter ofLes Dames, and has served as chapter treasurer. LD

—Jane Mengenhauser


Simone RathléOwnerSimone, InkWashington, D.C. Chapter

With fifteen years’ experience as a public rela-tions executive in the high-end hospitality in-dustry, Simone Rathlé knows fine hotels. HerWashington D.C.-based boutique consultingfirm, simone ink, specializes in promoting a se-lect collection of restaurants, small hotels, re-sorts, and spas from the Adirondack mountainsto the hills above San Diego, from New Orleansto the nation’s capital.

Her clients include The Garrett Hotel Group,three of whose four properties are Relais &Châteaux members, including The Point, inSaranac Lake, New York, a resort consistentlylisted as #1 in the country by the Zagat Guide to


Emily SnyderDirector of SalesMandarin Oriental Hotel, NYCNew York Chapter

Emily Snyder came to a career in ho-tel sales following, in her own words,“a very adventuresome and fun child-hood.” Here’s her story:

Traveling world-wide with her parentsat an early age Emily learned to appre-ciate and enjoy the luxury of room andmaid service hotel-style. Back homein Irving, Texas, assisting her motherDOLORES SNYDER, who ran a cookingschool, Emily says “she was the maid,”as well as a culinary student of Mom’s.

Following graduation from The American University in Washington, D.C. a search wason for a job that would enable her to travel the world, dine in the finest of restaurants,and enjoy a five-star lifestyle without having to pay for it. She found it in hotel sales.

“I began my career at a small hotel in Washington, The Governor’s House, where Iworked for some very stern and disciplined owners,” she says. “ There were gruelingsales meetings every Monday morning which taught me to focus on my message – tobe concise – to be prepared.”

The strict training served her well as she later landed a job at The Warwick in NewYork (for an amazing salary of $26,000 she remembers) and then it was on to TheWestminster in Paris, and the Royal Windsor in Brussels. The next step was in re-

gional sales for the Mandarin Oriental Group forwhom she traveled first class throughout Asia.

Then there were six wonderful years at the St. Regis;later still opening the Ritz-Carlton Central Park. Nowshe has rejoined the Mandarin Oriental Group inNew York as director of sales at what she describes as“a magical new property on Columbus Circle.”

“This business, in this city, is the most vibrant andexciting in the world,” she says.

For all her many successes in the hotel industry, Emilyreports that among her favorite memories of an ear-lier time “is the joy of dining at one-star Michelinrestaurants with my mom and best friend on my 30th

birthday, and just signing the check to my room. Ihad made it – or so I thought.”

World events and new horizons took her from thatjob, and led her to many other fantastic opportuni-ties, experiences, and success in hotel sales. LD

—Jane Mengenhauser

Top U.S. Resorts. Her two New Orleans hotel properties, International House and Loft523, were featured in Chic Hotel. She also represents Restaurant August in New Orleansand TenPenh in Washington, both recently listed in Gourmet magazine’s “Guide toAmerica’s Best Restaurants.”

Prior to establishing her own firm, Ms. Rathlé directed media relations for some of theworld’s most notable hotel corporations. For Orient-Express Hotels, she coordinated allPR for the Windsor Court Hotel, New Orleans and The Lodge at Vail, Colorado. Shelater became Public Relations Director for Exclusive Hotels by Forte, whose propertiesinclude The Hotel Plaza Athenée, The Hotel Westbury, and The Watergate Hotel. Aposition with The Wentworth Group placed her in charge of PR for The Westbury, NewYork and The Westbury and The Wentworth Club, London.

In recognition of her expertise in the industry, Leading Hotels of the World recently ap-pointed Ms. Rathlé to its Media Advisory Board. LD


Mary Nell ReckHouston Chapter

Mary Nell Reck lost her battle with breastcancer on November 14, 2003. Her obitu-ary in The Houston Chronicle declared thatshe “had a major and defining influence onthe quality and standard of Houston food.”

“She began her diverse career in 1973 withher prestigious cooking school, La Cuisine.The school received acclaim as one of thebest of its kind by Time and several othernational magazines. She was recognized byTown and Country magazine as one of thetop ten women chefs in the country.”

A Houston native, Mary Nell studied atprominent cooking schools in Europe andWashington, D.C. She wrote a column forthe Houston Post for 14 years, led teaching/tasting tours to France, Italy, and Mexico,and spent time in the kitchens of several re-vered French chefs. “She was a partner andguiding force in Café Moustache, the firstFrench bistro in Houston. Later she openedMary Nell’s on the Square and both Trufflesand Capers restaurants. During the last tenyears of her career she was the managing di-rector of the Coronado Club, downtownHouston’s most prestigious private club.”

In addition to Les Dames d’Escoffier MaryNell was a member of, or held leadershiproles in, many of Houston’s wine and foodgroups. She had been honored with theunique Chaine des Rotisseurs Maitred’Honneur award from the world’s oldestgourmet society, an award shared with onlyfour other chefs in the U.S.

Mary Nell was a community activist andpatron of the arts. She was recognized forher lifetime achievements at a gala last Maybenefiting the Pink Ribbons Project Danc-ers in Motion against Breast Cancer, andthe newly created Mary Nell Reck CulinaryScholarship. The initial $28,000 raised forthe scholarship will be augmented withfundraisers by the Houston LDEI chapter,which will serve as the administrator.

“Her faith was matched by her fiery pas-sion for excellence in everything she un-dertook and inspiring excellence in all whoknew her. Her capacity to make othersgenuinely feel important was what set herapart, that has made her and her everlast-ing memory so very special.”

– Excerpted from The Houston Chronicle

Hedda Rev-KuryBoston Chapter

In the days when a fancy dinner in Bostonmeant either prime rib or baked scrod,Hedda Rev-Kury provided cold cherry soup,Hungarian goulash, veal gulyas and caviar atthe romantic and luxurious Café Budapest.

But this story begins in a kitchen many yearsbefore and ends years later. Hedda, her sis-ter and her mother were prisoners ofAuschwitz and were among only 10 of a fam-ily of 200 who survived the Holocaust. Theysurvived by cooking in the concentrationcamp’s kitchen. After their liberation, theyretuned to Hungary, where Hedda went tomedical school and became a doctor. Dur-ing the Hungarian revolution of 1957, themother and two daughters again proved theirresourcefulness and bravery when they es-caped over the border into Austria under ahail of machine gun fire. Eventually, theymade their way to Boston.

In Boston, Hedda became a successful clini-cal pathologist and married a doctor that shehad known in medical school in Hungary.In 1961, Hedda’s sister Edith and her motheropened the Café Budapest, which became abeloved Boston institution. In 1988, Edithlay dying of lung disease and asked her sis-ter to carry on with Café Budapest. Heddacontinued to practice medicine, but in thelate afternoons would go to the restaurant,don her trademark flowing white eveninggown and long white gloves (to hide theconcentration camp tattoo), and take on therole of a gracious hostess. Hedda presidedover countless romantic dinners, marriageproposals, and anniversaries. Café Budapestclosed in 2000, after a long and proud runof almost forty years.

Hedda Rev-Kury was a longtime member ofLes Dames d’Escoffier. She died in April, 2003.

Marian TrippChicago Chapter

Remembering Marian TrippBy Joan Reardon

On January 12, 2004, the Chicago chapterlost one of its charter members and thechapter’s 2002 Dame of Distinction. MarianTripp carved out a career as a nationally rec-ognized and respected marketing expert,providing major companies in the food andbeverage industry, and the media that cov-ered them with innovative conferences,meetings, and events.

After graduating from Iowa State she cameto Chicago and began her career at Swift.After ten years J. Walter Thompson hiredher for a job in PR in New York, where shemet her husband. Returning to Chicago, shecontinued with JWT and had two sons. In1975, she opened her own food public rela-tions agency that bore her name, and quicklyattracted clients like Kraft General Foods,Uncle Ben’s Rice, Pillsbury’s baking contests,and the Food Marketing Institute’s annualconvention.

At Marian’s memorial service in the Churchof Our Savior on January 16th, DameKatherine Smith paid tribute by saying, “Herprograms were innovative and exciting, sofood editors wanted to come…She was al-ways very contemporary in her choice ofspeakers and topics. She was an absolutelyoutstanding person with impeccable tasteand connections who knew how to put onan exquisite event.”

In an interview Marian spoke about hermembership in Les Dames, and her wordsring true. “I think Les Dames has had amajor impact on Chicago. A woman who isa member of Les Dames is respected. I thinkthat the auction has been both a fundraiserand a fabulous public relations vehicle forLes Dames because they’ve become knownfor it and for the vast amounts of moneythey have contributed to scholarships. Theauction is a signature event, and the foodpublic knows that Les Dames members re-ally do accomplish major projects.”

She will be missed as a mentor, friend, andvaluable member.

In Memory


Chapter News

ADELAIDEDames Welcome Visitor

By Vale Pederson

It’s summer here in Adelaide and for us, the timethe chapter takes a break from each other. A visitfrom JERRY DI VECCHIO was cause for some of theDames to gather at a delightful courtyard venueof one of our newest hotels. We celebrated hercompany over drinks, followed by dinner at a wellknown “fish-café.” MARGARET KIRKWOOD our“Grande Dame” came to the gathering with somevery old issues of Sunset magazine featuring Jerry,resplendent with long golden hair. Some of themembers recalled their mothers purchasing theseAmerican magazines when they were very muchyounger. LD

AUSTINAustin Celebrates with

Anne WillanBy Pamela Nevarez

Renowned chef, culinary instructor, cookbook au-thor, and Grande Dame ANNE WILLAN paid a visitto Austin and attended a reception in her honorarranged by our chapter on February 25. The eventwas held at the lovely home of DIANE TUCKER.Ms.Willan recounted her amazing 30-course din-ing experience at the famed El Bulli restaurant inCatalonia, Spain, run by the quirky but brilliantchef, Ferran Adria. Texas Culinary Academy stu-dents and staff prepared a fabulous buffet of panini,bresaola with truffle oil, and beautiful pastries. LD

CHICAGORing in the New

By Joan Reardon

By now a tradition, the Chicago chapter’s holiday party is held during the first twoweeks of the New Year rather than during the hectic weeks preceding the Christmasand Hanukah holidays. This year our celebration was held at the Lake Shore Drivespacious apartment of MARY ABBOTT HESS. Forty members and their guests arrived.As usual, every member brought wines and spirits, appetizers and desserts. The re-sulting buffet table with its magnificent fruit and vegetable centerpiece was resplen-dent with pulled pork and appropriate sauces, shrimp salad, finger foods, and roastedvegetables.

The dessert table defied Atkins.There was a dazzling array oflemon curd tarts, special cakes,holiday cookies and candies. Withgood food on the board, wine tocheer the spirit, and the spirit ofthe holidays still lingering, theevening was memorable.

As one of many events sponsoredby Les Dames Chicago, the Holi-day Party plays a special role, notin fundraising, not in educationalendeavor, not in professional de-velopment, but in offering an op-portunity for members to have arelaxed time together. And in this hectic world of meetings, professional responsi-bilities, time crunches, and unavoidable stress, we think partying together is one ofthe great rewards of membership.

By popular request, NANCY BRUSSAT-BAROCCI has offered to share the recipe for thebreadsticks she brought to the party.

When Edmund Beberdick was at Convito previously, he served as sous chef at ConvitoChestnut, chef at Convito in Wilmette and finally as chef at Convito on ChestnutStreet in Chicago for 8 years. Since he returned to resume his role as chef at ConvitoItaliano in June, 2003, he is resurrecting many of his favorites, once again celebrat-ing regional Italy. He brought this breadstick recipe with him. Thus the name! LD

“Beberdick’s Back” Breadsticks60 breadsticks60 slices of bacon1 1/2 cup brown sugar1 tsp. dry mustard

Heat oven to 350 F. Lay the breadstick in the bacon slice lengthwise. Wrap the baconaround the breadstick sealing by pressing down slightly. Place on a cookie sheet.

Mix the brown sugar and dry mustard together.

Bake the breadsticks for approximately 10 minutes until the bacon begins to crisp

Remove from the oven and sprinkle the sugar/mustard mixture over each breadstick.Return to the oven for approximately 5 minutes or until the bacon is crisp.

Allow to cool. (They will be very soft when first removed but will crisp and get firmas they cool.)

Adelaide Chapter president Belinda Hanson-Kenny (left)with Grande Dame Jerry DiVecchio

Chicago Dames enjoy the feast at the annual holiday party(left to right): Katherine Smith, Madelaine Bullwinkel,

Brenda McDowell, and Barbara Glunz-Donovan.


Chapter News

COLORADOColorado Chapter Networks Together

By Teresa Farney

Colorado Dames rang in the new year in style with champagne and agourmet dinner on the evening of January 4. In spite of frigid tempera-tures and snow blowing outside, spirits and friendships were warm atMARYLS WILCOXEN CONNOR’s Denver home. A festive buffet was setfeaturing a spiral cut ham and holiday favorite dishes prepared by ourmembers. The hit of the evening was discovering a source for Peppadewpeppers that many of us had sampled for the first time at the San Anto-nio annual conference. We all had such a wonderful time getting toknow each other better that we have made it a priority in the comingyear to have more networking gatherings.

Our first board meeting of the year was held at Il Fornaio restaurant inDenver. WENDY AIELLO arranged for the meeting with her clients HectorGalice, managing partner of the eatery and Chef Craig D’Alessandro.Our special guest was LDEI past president CICI WILLIAMSON who helpedus settle some issues during our board meeting.

After the meeting, we opened the room up to welcome guest and po-tential new members to our chapter. There were 12 women who cameto learn more about us and for us to meet them.

Chef D’Alessandro absolutely spoiled us with a fantastic menu of beefcarpaccio; a pasta course with three selections; fresh striped sea basspoached in brandy; and, poached pears with vanilla ice cream and cara-mel sauce. Prospective new member, Sally Cookson of Holly CrossWinery in Canon City donated wine to match each course. While wedevoured dessert, CiCi presented a talk titled “The ZIP Codes of OurFoods: A Quick Look at Global Gastronomy.” LD

Colorado Dames enjoyed a lavish feast at Il Fornaio restaurant on January 15.Standing from left to right: Teresa J. Farney, Nancy Merrill, CiCi Williamson, ErinCollins, Kit Williams, Chris Adrian, Kris Browning-Blas, Wendy Aiello, CindyWeindling, Holly Arnold Kinney. Seated from left to right: Beverly Cox, EllenSweets, Mary Jo Plutt.

DALLASDallas Dames Dine in Style

By Dolores Snyder

The Dallas Chapter held its annual dinner meeting at Chez Gerardon January 18. The menu began with Schramsberg Brut ReserveNapa 1996 and Lillet Blonde Apertif with delicious Amuse Bouchefollowed by Liegeois de Potrion aux Morilles aux Amandes et FinesHerbes and Schramsberg Brut Reserve Napa 1996, Coquilles St.Jacques Sautees Mignonnette d’Ail Rotie au Coriandre and San SabaMonterrey Chardonnnay 2001, Amourettes de Ris de Veau et EcrevissesFinanciere and Louis Jadot Pinot Noir 2000, Salade de HaricotsVerts et Canard Fume au Confit de Fenouil Allumettes au Fromagede Parmesan and Iron Horse Sonoma Green ValleyChardonnay 2000,Bouillabaisse de Mer au Pastis and Guigal Gigondas 1999, Crottinde Chevre Fermier and Goulaine Muscadet 2002, and Tricorne deFruits Melba with Les Clos de Paulilles Banyuls Rimage 2001. Caféou The were accompanied by Remy Martin VSOP. Forty-one mem-bers and three scholarship recipients attended this feast. LD

HAWAIIHonolulu Dames Donate Culinary Books to

Hawaii’s Community CollegesBy Hayley Matson-Mathes

The Hawaii chapter of Les Dames d’Escoffier honored the lateHeather Ho by presenting over $30,000 worth of new culinarybooks and educational tapes to the culinary programs at Hawaii’sseven community colleges.

The donation represents more than 800 professional books and vid-eotapes ranging from recipe books to technical manuals. Each com-munity college submitted a wish list of culinary titles and Les Damesmembers recommended favorite culinary references in order to com-pile the massive book order. All books are personalized with a name-plate inside the front cover honoring Ho and her culinary career.

Heather Ho, former Hawaii resident and pastry chef at Window’son the World, NYC, lost her life in the tragic events at the WorldTrade Center on September 11, 2001.

Les Dames raised the necessary funds for the project by hostingFlicks & Food in July 2003 at the Pacific Club. Les Dames membersprepared a gourmet feast accompanied by culinary movies and aninnovative auction. The evening event raised over $40,000. LD

Left to right: Hayley Matson-Mathes, Holly Hadsell-el Hajji, Joan Namkoong,and Kapiolani Community College (KCC) representative Conrad Nonaka.


HAWAIIOther Hawaii Events

On October 28, the Hawaii Chapter cel-ebrated the Annual Escoffier Dinner at ThePacific Club with 16 members in attendance.Chef Eric Leterc prepared a four-courseFrench dinner with a place set for Escoffier.

The chapter visited Hawaii Coffee Company, thelargest roaster and distributor of gourmet coffeein Hawaii on November 18. They participatedin a tour of the roasting facility and coffee cup-ping led by Jim Lenhart, Hawaii Coffee Com-pany, Vice President of Sales and Service.

The cupping involved pouring hot water overcoffee grounds, grounds were removed care-fully with a spoon and each cup was smelledand slurped. Lenhart provided a detailedbackground on coffee flavors and tasting.Much like wine tasting, differences in thebrew were evident when we put our nosesand palates to the test.

Hawaii Coffee Company owns the LION andRoyal Kona coffee brand and offers a 100%organic coffee featuring Hawaii grown Konacoffee in their extensive line. The LIONbrand was established in 1864. LD

Chapter News

Miami Dames celebrated the holidays with agala party at CHARLEE’s Gladstone Center,a residential center for abused girls. The chap-ter provides cooking classes at the centerthroughout the year.

PATRICIA WILSON came dressed as a modernMs. Santa Claus in a beautiful pink satin suit

ONTARIOOntario Culinary Women

CongregateBy CiCi Williamson, LDEI Past President

A group of exemplary Ontario culinarywomen have met twice in Toronto,Canada’s largest city, to consider submit-ting a petition to be the 24th chapter ofLDEI. Catalysts to the group’s formationare two Dames, JACKIE EHLERT (BritishColumbia) who resides in Toronto halfof each month, and ELEANOR SIGONA

(New York), who is a public relations rep-resentative for Taboo Resort - Golf - Con-ference Centre.

Laura Johnston, owner of FathomCommunications and PR Manager forTaboo, has been crucial to the effort.She contacted most of the culinarywomen, arranged the meetings, andmailed the invitations on behalf ofLDEI. Anne Mortensen, director ofpublic relations for the Four SeasonsHotel Toronto, hosted the inauguralreception on December 10, 2003, at thehotel, which provided the room andelegant complimentary hors d’oeuvres.Egon Von Foidl, managing director ofthe luxurious Taboo Resort inGravenhurst, Ontario, about an houroutside Toronto, donated the wines forthe reception. As LDEI immediate pastpresident, it is my job to facilitate ex-pansion, and I met with the group onDecember 9-10, 2003.

Approximately 20 outstanding womenin the culinary field attended the recep-tion. Jackie projected the new LDEIPowerPoint presentation from herlaptop computer. She and Eleanorfielded questions about LDEI. A groupof about 15 women met again on Janu-ary 12 at the home of Sara Waxman, ahighly respected food writer and restau-rant critic in Toronto.

Sara welcomed everyone to the meet-ing by reading a quote from Julia Childwhich appears on the welcome page ofwww.ldei.org. She noted that the partof the quote that most struck her wasthat Les Dames had a mission of “el-evating the profession.” Sara concluded

continued on page 14

MIAMIMiami Chapter Brings

Holiday CheerBy Carole Kotkin

with silver jewelry and accessories. Tables werespread with bright red tablecloths topped withbeautiful poinsettia napkins and Santa andholly centerpieces. LUCILLA JIMENEZ broughtChristmas china, gleaming silver and crystal,and ELIZABETH ADAMS provided a beautiful sil-ver punch bowl filled with sparkling cider, cran-berry juice and frozen grapes and raspberries.

The party tables awed the girls who were dressedin their best clothes. Everyone hungrily inhaledappetizers made by THOA FINK and KATHY

SINNES, and then sat down to a dinner of Lucilla’sCuban pork marinated in mojo, JUANITA PLANA’sblack beans, champagne chicken with mush-rooms, and ARIANA KUMPIS’ jeweled rice. As wesaid grace and broke bread together, we knewthat this was no ordinary event.

Ariana brought teddy bears for each of the girls,a gingerbread house and another house filledwith cookies made by PATTI ELIAS and choco-late candies. The girls broke out with Christ-mas carols after dinner. We were all thankfulwe were allowed to connect with these youngwomen and bring them some holiday cheer. LD

Left to right: Elizabeth Smith, Patty Elias, KathySinnes, Ariana Kumpis, Lucila Jimenez,and Juanita Plana

Left to right: back row: Sabine Glissmann, Kaui Philpotts,Holly Hadsell-El Hajji, Joan Namkoong, Chef Eric Leterc,

Beverly Gannon, Ivy Nagayama, Abrigail Langlas, ShannonPiper, Possie Badham, Hayley Matson-Mathes. Seated:

Fern Tamisato, Lori Wong, Noreen Lam, Jean Hull, Olelopa’a Faith Ogawa celebrate Escoffier’s birthday.

Left to right: Donna Jung, Jim Lenhart, Possie Badham,Holly Hadsell-El-Hajji, Joan Namkoong, Fern Tomisato,

and Hayley Matson-Mathes learn why “cupping” coffee isimportant to maintain consistent quality.


Chapter News

Instrumental in organizing the reception for Ontario culinarywomen were (from left): Dame Jackie Ehlert (British Columbia),Anne Mortensen, Director, Public Relations for the FourSeasons Hotel Toronto, Dame Eleanor Sigona (New York), EgonVon Foidl, Managing Director, Taboo Resort - Golf - ConferenceCentre, and Laura Johnston, Owner, Fathom Communicationsand PR Manager, Taboo Resort. Photo by CiCi.

PALM SPRINGSPalm Springs’ Affair with Chocolate

It was a chocolate lover’s dream afternoon. Chocolate tastings! A chocolate buf-fet! Chocolate dessert competition! All this was icing on the cake for a gadgetdemonstration and silent auction – chaired by FRANCINE ROBERTSHAW – thatbenefited the Palm Springs Chapter’s “The Young Chef in the Making” schol-arship program. Co-chairs ZOLA NICHOLS and BONNIE WOODS report that“L’Affaire Chocolat” was attended by 350, and netted $8,000.

The chapter’s fifth annual fundraiser was held at the Miramonte Resort in In-dian Wells who, along with Carousel Catering, provided the savory hors d’oeuvres.Wine and champagne were included in the $30 ticket price, and available for$15 were copies of the chapter’s cookbook Life is Short – Eat Dessert First. Heldon February 7, the event culminated with the announcement of the winningchefs in the competition judgedby six food professionals andchaired by JANET NEWCOMB. Thecreations were themed onValentine’s Day and included a“desert” of chocolate cacti andother vegetation, cupids con-structed of chocolate, and the“best of show” $500 prize-win-ner titled “Butterfly Kisses,” achocolate box filled with a choco-late hazelnut mousse topped witha chocolate butterfly. It also wonthe “Most Romantic” category.

Chapter president SHAN

JACOBSEN reports, “Currently re-ceiving scholarships are VanessaAlba, a graduate of Indio HighSchool, now enrolled in the culi-nary program at The Art Insti-tute of California, San Diego.Diana Franza graduated fromCathedral City High School andis enrolled in the culinary pro-gram at College of the Desert. Onweekends, Diana makes dessertsfor an area restaurant, andVanessa’s long-term goal is toopen her own restaurant.”

The fundraiser generated exten-sive TV, radio and print public-ity. Chapters who may wish tohold this type of fundraiser canfind all the “how-to” details onthe members Web site atwww.ldei.org. LD

—CiCi Williamson

by stating that she felt a chapter in Ontario would be agood idea and that she had some ideas about the types ofevents and fundraisers the chapter could engage in. Saraalso stated that she felt an awards program and mentorshipwere key.

Jackie also attended this meeting and spoke about her ex-periences as a Dame in the British Columbia chapter. Shetalked about some of the other chapter fundraisers and alsoidentified some of the steps required for starting a newOntario Chapter. Ingrid Gangestad, a culinary consultantwho has just moved to Canada, reported that in her homestate of Minnesota, the Les Dames chapter was perceivedas very high profile and prestigious.

Theresa Kowall-Shipp, Producer – The Food Network,stated that she felt a Les Dames chapter was a worthwhileventure and that in her position she comes into contactwith many young women who are very talented but needhelp to move them in the right direction. She felt a LesDames chapter was an opportunity to make a major con-tribution to the Ontario culinary field. Everyone thencommented that the chapter should be an “Ontario” chap-ter rather than just “Toronto” to encompass women fromthe Niagara region, London, Northern Ontario, etc. Ihope LDEI will receive a petition in the near future tocharter its second Canadian Chapter! LD

Palm Springs Chapter president Shan Jacobsen(center) with LDEI past presidents Renie Steves(left) and CiCi Williamson at L’Affaire Chocolat.

Most romantic and best of show prizes in theprofessional chef’s competition at the Palm

Springs Chapter’s L’Affaire Chocolat went toSamantha Ward, Pastry Chef/Owner, Exquisite

Desserts, a New Zealand ex-patriot.

ONTARIOcontinued from page 13


SAN DIEGOSan Diego Dames Salute Auguste Escoffier

with a Birthday ToastBy Marie Kelley

San Diego Les Dames d’Escoffier gathered November 1, 2003 to observe and cel-ebrate the birthday of legendary chef Auguste Escoffier. The birthday dinner was heldat the Torreyana Grille at the Hilton La Jolla Torrey Pines, where executive chef,DEBORAH SCHNEIDER created a spectacular five-course dinner paired with lovely wines.Tables were laced with white orchids and shimmering votives. Dishes included Ra-gout of Sweetbreads and Seasonal Wild Mushrooms with Madeira Wine in PuffPastry; Seared Red Mullet Provencal with Shrimp and Potato Garnish; Roasted Duckwith Orange Bigarade, Turned Parsnip and Citrus Zest. A blazing birthday cake ar-rived with great fanfare, song, and a few good stories! The birthday tribute was thefirst public introduction of our chapter to the San Diego community. The eveningwas thoroughly enjoyed by members, many local guests and press! LD

SAN FRANCISCOSan Francisco Chapter Helps Others

By Jerry Anne Di Vecchio

On December 11, San Francisco Dames met at the homeof JERRY DI VECCHIO for a potluck gala with an amazingselection of wines and lavish appetizers. Helping to servewas Marlene Molina, a student from the Hospitality andCulinary Program at San Francisco City College where LesDames are providing professional support and advice.

JANET FLETCHER has initiated a Brown Bag Lunch pro-gram at the City College Hospitality and Culinary De-partment. Dames and guests with specialized knowledgemeet on a scheduled basis to share career informationand answer student questions.

CATHRINE SNEED, recipient of the MFK Fisher Award in1996 and head of the Garden Project, produced afundraiser dinner for 400 at San Francisco’s splendidCity Hall in honor of the life and work of San Francisco’sSheriff Michael Hennesey. ELEANOR BERTINO organizedthe publicity and donations, and with her assistantWendy Downing and FRANCES LOW was on hand to setup the banquet and oversee procedures. JERRY DI

VECCHIO coordinated details.

The Garden Project is an internationally recognized jobtraining program for former offenders. Founded in 1992,it offers structure and support to former offendersthrough on-the-job-training in gardening, counseling,and assistance in continuing education. Former prison-ers work in an intensive program to change their lives,while helping others: project participants grow and do-nate hundreds of pounds of organic vegetables to poorfamilies and seniors in three Bay Area counties. In addi-tion, participants have planted more than 10,000 streettrees in San Francisco. Teaching people stewardship ofthemselves and their communities through food and en-vironmental work in an innovative crime preventionprogram that works: 75% of Garden Project participantsdo not return to jail.

The proceeds benefited scholarships at New College ofCalifornia and are made available to students who havebeen incarcerated and cannot apply for regular student aids.

Restaurants contributing to the menu or making dona-tions for the silent auction included Hayes Street Grill,Jardiniére, Luna Park, Last Supper Club, Mustards, andDowntown Bakery of Healdsberg. Donations for theauction also included magnums of wine from DOLORES

CAKEBREAD, Cakebread Cellars, MARY COLHOUN, Land-mark Winery, private cooking classes from PAMELA

KEITH, cheese and farmers’ market gift certificates fromLAURIE CHENEL and LYNN BAGLEY, dinner with ALICE

WATERS and her staff in the kitchen at Chez Panisse,dinner with renowned artist Ruth Asawa, and artworkby Joe Sam. LD

Dames Jennifer Brennan, Janet Burgess, Judi Strada, CiCi Williamson, Carole Bloom(with cake), Karen Ward, Carol Blomstrom, Jeanne Jones, Marie Kelley and Renie Steves.

Pastry chef and cookbook author Carole Bloom created aSan Diego Les Dames cake for the potluck.

San Diego Chapter Hosts Past PresidentsPast presidents RENIE STEVES and CICI WILLIAMSON paid a visit to our new SanDiego Chapter who hosted a sumptuous potluck dinner at MARIE KELLEY’S strik-ing home overlooking La Jolla Bay. Dames enjoyed getting to know each otherbetter and familiarizing themselves with the organization and its other chapters.In the “It’s a Small World” category, Marie and CiCi discovered that their hus-bands were classmates at the U.S. Naval Academy.

Each Dame contributed a home-cooked dish to the dinner including wonderfulappetizers, salads and pork tenderloins. CAROLE BLOOM made a layer cake thatshe was testing for an upcoming cookbook and decorated the top to read “LesDames S.D.”

The chapter has been busy applying for its 501(c)(3) non-profit status with thehelp of Jackie Henson, attorney for the Washington, D.C. Chapter. Dames arealso reviewing candidates for membership and they plan on increasing the size oftheir chapter in the upcoming months.

We stayed at president JUDI STRADA’s lovely home, also in La Jolla. Judi kindlypicked us up at the airport and then dropped us off there to pick up our rental carto drive to Palm Springs for a past president’s meeting and to attend the PalmSprings Chapter’s fundraiser. LD

—CiCi Williamson

Chapter News


Chapter 1

HOME SWEET HOMECHICAGO IS ...

... the home of the 2004 Annual Meeting. And what a meeting itpromises to be!

Chicago is ... welcoming Dames to the historic MillenniumKnickerbocker Hotel—your home for the October 14-17 meeting. TheNorth Michigan Avenue neighborhood is totally tempting with shop-ping, spas, tea and more just mere steps away. And at $159 per night,you’ll be able to afford the newly decorated rooms for several nights.

Chicago is ... early morning paradise for the early birds – yoga,lakefront walks, beautiful sunrises over Lake Michigan ... enjoy!

Chicago is ... home to Maxim’s (a replica of the one in Paris) whereyou’ll enjoy opening night with a celebration of supper and song, inan art-deco, cabaret setting. Peel Me a Grape ... more to come inChapter 2.

Chicago is ... the site of the M.F.K. Fisher Award Luncheon on Friday,with a retrospective of her life presented by JOAN REARDON and specialguests... more to come in Chapter 2. Friday evening salutes Chicago’srole in food history—the birth of the Tootsie Roll, the home of Wrigley(gum and Field), deep dish pizza and much more ...

And on Saturday, Chicago is ... singing the Blues, so get your bluedress ready baby ... We’re bringing back the glamour of the‘40’s....Chapter 2 brings in-depth coverage.

Chicago is ... a fabulous place for Sunday brunch, and a Damesbrunch is the best ... Plan to stop in before you head to the airport orgo out to enjoy more of The City before you depart Chicago. you’llsee and taste ...

Chicago is ... a place that beckons you to come early, stay late (andvote often!—just kidding DON’T YOU DARE!) to enjoy all of its fabulous finds-museums, theatre, tours, shopping, people watching, galleryhopping, restaurants, ethnic neighborhoods... and more! Just check out www.877chicago.com.

Stay tuned for Chapter 2 of Home Sweet Home Chicago Is.... for more exciting details! LD

Photo courtesy of the Chicago Office of Tourism

“The Successful Professional” LDEIPre-Conference Seminar

As a pilot program, LDEI is offering a professional development seminar the day before the LDEIconference in Chicago. “The Successful Professional” is a one-day, dynamic, interactive workshopto be presented by ANTONIA ALLEGRA. The intensive day, including a networking lunch, will bringfocus to your culinary career, emphasizing how you can strengthen your work while planning for thefuture. A career and writing coach dedicated to the food and wine industries, Toni has kick-startedaction for chefs, stylists, writers, caterers, culinary consultants and more. Does your culinary careerneed a jumpstart? How about just plain getting organized? Can you project what you’ll be doing infive years? Based on responses from workshop attendees across the U.S. who have gained usefulcareer insights and moved beyond their dreams, this is a day that can bring you back to your sensesabout what is REALLY happening in your daily life. In fact, the “Successful Professional” is YOU! LD

– Brenda McDowell


Miami Chapter Hosts LDEI BoardSure, “CSI Miami” is a TV show. But in Dame-land, CSI translated into “Cooking Scene International” as the Miami Chapter prepared aplethora of Cuban and Spanish dishes for a dinner honoring the LDEI Board of Directors on January 31. The lavish food evening, graciouslyhosted by chapter president LUCILA JIMENEZ in her historic Coral Gables home, included a pit roasted whole pig typical of Cuban celebrations.

Other delicacies included Local Smoked Fish Dip, Spanish Omelette, Cuban Rice, Black Beans & Plantains, Escabeche, Chicken Cazuela,Homestead Heirloom Tomato Salad and Flan with Passion Fruit Sorbet. The dessert finale was a huge cake shaped as the island of Cuba createdat one of her bakeries, Sweet Art by Lucila.

On the way to the dinner, the board toured one of ELIZABETH ADAMS’s Gardiner’s Market specialty food stores, started by her grandfather in1912. She treated us to a taste of stone crab, in season at the time.

The board met in Miami because it is the site of the 2005 LDEI Annual Conference. Several officers toured the three hotels under consider-ation for the conference hotel and decided to contract with the Sonesta Hotel & Suites in Coconut Grove that overlooks Biscayne Bay. Theboard’s policy is to meet in the city where the following year’s conference will be held, and we met with conference co-chairs ELIZABETH ADAMS

and SUSAN WEINSTEIN as well as visiting with chapter members at the dinner. LD

—CiCi Williamson

Photos by CiCi Williamson

Co-chairs of the 2005 LDEI Annual Conference are (from left)Susan Weinstein and Elizabeth Adams with Miami Chapter

president Lucila Jimenez.

From left: Greg Jewell, CiCi Williamson,Sandra Hu, Gretchen Mathers, DianneHogerty, Louisa Hargrave, ElizabethAdams, Gloria Kohnen, Sally McArthur,Toria Emas and Connie Hay with MiamiChapter president Lucila Jimenez.

Elizabeth Adams gave theboard a tour of one of her

Gardiner’s Markets, founded in1912 by her grandfather.

Roast pig, atypical Cubandelicacy.


“Where are we and where are we going?” was a question the 2002-03 LDEIBoard of Directors pondered. Answers to these questions had not been soughtfor at least a decade. The board acknowledged the need for a strategic planfor the organization and convened a Strategic Planning Task Force com-prised of Dames from eight chapters who are notable in their analytic think-ing and comprehension of organizational structure and culture.

Chaired by former LDEI third vice president LYNN FREDERICKS (New York),the members were ANTONIA ALLEGRA (San Francisco); LIZ BARON (Dallas);ROLLIE BLACKWELL (San Antonio); LYNN BONO (Philadelphia); PATRICE

DIONOT (D.C.); SUZANNE FLOREK (Chicago); CYNTHIA GLOVER (D.C.);EUGENIA THEODOSPOULOS (Phoenix) and PENELOPE PATE GREENE and GLORIA

MAROTI (both New York). Adjunct Committee Members were LDEI Presi-dent CICI WILLIAMSON (D.C.) and Kathleen Wood, Corporate Consultant.

Task Force MethodologyThe Task Force utilized technology to facilitate “meetings.” Members “met”as a full group and smaller sub-groups via teleconferences and e-mail. Thefirst task was a SWOT (Strengths, Weaknesses, Opportunities and Threats)Analysis of Other Culinary Organizations by:

• Reviewing Web sites of other organizations;• Comparing characteristics and looking at strengths/weaknesses and

opportunities as well as threats to LDEI; and• Distilling significant opportunities.

The next task was the LDEI member survey — ultimately returned by over200 members, to determine:

• Determine values of the membership• Examine any geographic shifts in point of view• Determine areas of LDEI that are weak• Determine priorities of membership• Establish a member profile

Results of the survey were reported in the Autumn 2003 LDEI Quarterly,pages 12-13.

From the survey, we learned that vis a vis other organizations, LDEI had themost diversity and that many Dames run very small (1-5 employees) busi-nesses and a considerable number run very large (more than 200 employees)businesses.

We also learned what are the most important activities to our members: (1)Professional networking, (2) Chapter scholarship fundraising, (3) the mem-bership directory. Reasons for remaining a member included professionalnetworking, the honor of membership, giving back to industry, that LDEI isfor women only, our history and tradition, and leadership opportunities.

Strategic Planning LDEI Board of Directors’ RetreatAfter a detailed analysis of the data collected, the Strategic Planning TaskForce brought recommendations to Denver for a facilitated strategic plan-ning day July 25, 2003. Facilitated by corporate strategist Kathleen Wood,the day focused on the where the organization had been and where it shouldbe going

Tasks identified were to:

1. Update the LDEI Vision and Mission.2. Review Strategic Planning Task Force recommenda-

tions.3. Decide on new initiatives to research that would

reflect the updated mission and vision.

See the box below for the updated vision, mission and guid-ing principles.

Where We Are HeadedSeveral new initiatives were identified and will be explored:

• Dames Speaker’s Bureau;• New International award or other recognition

program;• Branded printed materials for LDEI and chapter use;

and a• Chapter-level recognition program

Progress on these initiatives will be reported in the Quarterlywith all new programs unveiled at the 2004 LDEI Confer-ence in Chicago - BE THERE! LD

LDEI Has a New Vision and Mission!Strategic Planning Process Yields Results

By Lynn Frederickswith Cynthia Glover and CiCi Williamson

LDEI New Vision Statement

LDEI is an international organization of womenleaders who create a supportive culture in theircommunities to achieve excellence in the food,

beverage and hospitality professions.

LDEI Revised MissionLeading the way to excellence in the food, beverage

and hospitality industries.

Guiding Principles1. Provide a supportive culture for professional network-

ing among members.2. Share knowledge among members, up and coming

women in the professions and the general public.3. Provide opportunities for members and industry-wide

education and career advancement.4. Appreciate industry history while advancing the future.5. Promote the significance of food/beverage in all

cultures.6. Celebrate and promote the professional diversity of

our membership.7. Create and support philanthropic opportunities in

our communities.


Meeting at their own expense to discuss Board ofDirectors’ concerns, the LDEI Past Presidents Ad-visory Council (PPAC) gathered in Palm SpringsFebruary 6-8, 2004.

Chair ABBY MANDEL hosted the meeting at herstriking new Southwestern-style home in RanchoMirage. As the immediate past president, I gavean update on the Board of Directors meeting heldthe week before in Miami. Then the PPAC con-sidered agenda items sent by the board. The firstitem regarded a suggestion made at the SeattleConference to look into changing the name ofthe organization. After a discussion, the councilvoted unanimously to recommend LDEI notchange its name.

Regarding suggestions for recruitment and mem-ber retention, some of the ideas included:

• Chapters should have monthly meetings orprograms.

• Showcase members’ talents in programs.• Put members on committees.• Have child care for members with small

children.• Keep programs low in cost so all can

attend.• Have free potlucks in members’ homes.• Do more networking.

The PPAC then considered ways in which Dames could interact with our Italian affiliate, LeDonne del Vino, and other international affiliates we may develop. RENIE STEVES reported herefforts to network with Le Donne. The PPAC suggests that affiliations be handled by theLDEI secretary. It was mentioned that there is a lot of potential with such partnerships.

The PPAC voted to underwrite the cost of a plaque to be placed at the Escoffier House inFrance bearing the names of LDEI Chapters with room to add additional chapters.

On the issue of reinstating the Chapter Exchange Program, the PPAC suggests that these bethe responsibility of the chapters’ LDEI liaisons.

There was a lengthy discussion about the LDEI Board of Directors’ decision not to present anMFK Fisher Award in 2004. The board reported that there aren’t funds budgeted for theaward and also that all awards are currently being evaluated by the Strategic Planning TaskForce. The PPAC strongly recommends that the BOD reconsider giving an MFK Fisher Awardthis year with perhaps a smaller monetary award. They worked on tightening the criteria forthe award.

Other issues discussed were the location of the LDEI Archives, future PPAC meetings, theupcoming LDEI elections, and recognition of past presidents at the Annual Conference. Pastpresidents expressed their appreciation to Abby Mandel for generously and elegantly hostingthe Friday night dinner, and the Saturday meeting including breakfast and lunch. LD

Front row, from left: Ann Yonkers, Renie Steves, Nancy Brussat-Barocci, and DoreneCentioli-McTigue. Back row: Beverly Barbour-Soules, Claire Boassi, Nancy Harris,

CiCi Williamson, Abby Mandel and Dolores Snyder.

Past Presidents Meet in Palm SpringsBy CiCi Williamson, LDEI Past President


AtlantaNATHALIE DUPREE reports that the University of Georgia Press willreissue in April her New Southern Cooking, that sold over 150,000copies and 13 editions for Knopf. The Georgia Press is also reissuingher Southern Memories, winner of a James Beard Americana Award.The books will be available on Nathalie’s Web site, Nathalie.com.

AustinCATHY COCHRAN-LEWIS launchedFoodtravels.com offering culinary adven-ture tours with celebrity chefs: Oaxaca,Mexico with Susana Trilling; Greece withDiane Kochilas & Rosemary Barron;Santa Fe with Deborah Madison; andNapa Valley with ANTONIA ALLEGRA &John Ash. For details, seewww.foodtravels.com. Cathy continuesas consultant to cooking schools, teach-ers, and cookbook authors.

PAMELA NEVAREZ and Dame COCHRAN-LEWIS, chapter activities co-ordinators, organized two 2004 events: the January Post Holidaymixer at Ranch 616 Restaurant hosted by chef/owner, KevinWilliamson. In February at Manuel’s Restaurant, Grande Dame ANNE

WILLAN signed books and spoke.

BETH PAV, Executive Chef and owner of Cooking By Design Cook-ing School and Catering Company announces the opening of herNEW cooking school in the Texas Hill Country just outside of Aus-tin. For more info contact, www.cookingbydesign.com.

British ColumbiaDEBRA LYKKEMARK, president Culinary Capers Catering, was pre-sented the Gala Award for Best Food Presentation at the 2004 Spe-cial Event Conference in Las Vegas. The award, regarded as the high-est accolade for event professionals, was made before 900 guests atthe Mandalay Bay Resort. Their winning entry was a surprise birth-day celebration with a Club Med Tahiti theme and innovative foodpresentations of tropically inspired dishes.

ChicagoBARBARA GLUNZ is offering four wine appreciation classes, The Ba-sics of Fine Wine, at the House of Glunz from February throughMay 2004. Topics include what to look for in your glass, how todescribe the wine, how to compare it to others, wine region basics,winemaking philosophies, and wine styles.

CARRIE NAHABEDIAN joined a stellar cast for a Friends of James BeardBenefit at the American Restaurant in Kansas City on January 18,2004. She contributed a Ragout of Braised Lamb Shank and CreamyPolenta with Crosnes, Brussels Sprouts, Crimson Pearl Onions, andCardoons.

GALE GAND’s fourth book, Gale Gand’s Short & Sweet: Quick Dessertswith Eight Ingredients or Less, co-authored with Julia Moskin, will beavailable this spring. The recipe for Chocolate-Coconut MacaroonPies appears in Jessica’s Biscuit Cookbooks.

INA PINKNEY taught and served lunch at Ina’s as part of the city-sponsored Stir It Up, then taught at Fox & Obel in January. TheChicago Sun-Times, followed by AP WIRE, featured Ina offering tofax her chicken soup recipe on request. On Channel 7, she demon-strated a recipe; also, in January, she appeared in a program on sur-viving polio. In March, the Women’s Foodservice Forum will presenther with Women Making Their Mark award.

JOAN REARDON wrote the introduction to M.F.K. Fisher’s Art of Eat-ing, 50th Anniversary Edition. This keepsake edition also includesquotes from some of today’s top culinary names.

JUDITH HINES organized Stir It Up as part of Chicago Winter De-lights, the citywide celebration that featured nine themed weekendsfrom January 1 until February 29, 2004. The events engaged manymembers of the Chicago culinary community, including the Lore &Lure of Spices on Saturday, January 10.

KAREN LEVIN’s recipe for Tuscan Style Sausage, Peppers & WhiteBeans won one of five grand prizes in the Santa Christina CucinaToscana Recipe Contest. Her award was a seven-day trip for two toTuscany and Florence.

MONIQUE HOOKER taped three healthier holiday meal segments forWKBT-TV Channel 8. As celebrity chef for a Habitat for Humanitydinner in November, the 150-guest event made $28,000. She se-cured organic foods locally. Monique is spearheading a Farm to Schoolprogram, in La Crosse and Viroqua, Wisconsin, connecting foodsources to school food service. She also designed and equipped theOrganic Valley Family of Farm’s kitchen, the largest Organic Farm-ers owned co-op in the U.S.

PATTY ERD and husband, at the Lore & Lure of Spices, shared his-torical facts, anecdotes, and tales of daring to bring new awarenessabout the contents of a contemporary spice cabinet.

ColoradoHOLLY ARNOLD KINNEY’s on-line business, The Fort Trading Co.,selling restaurant-quality game meat (buffalo, elk, quail), was fea-tured in Parade Magazine (November 03), Food & Wine Magazine(January 04); and in radio interviews with her including nationallybroadcasted “The Joe Madison Show” of XM satellite radio, Wash-ington, D.C. and Narsai David, San Francisco KCBS. Her Web siteis www.thefort.com.

Member MilestonesBy Jerry Anne Di Vecchio


DallasDOTTY GRIFFITH, restaurant critic of The Dallas Morning News, guestlectured at Johnson & Wales, Providence, R.I., to a food writingclass in January. She discussed getting into the business, her experi-ences, and what it takes to survive as a restaurant critic and foodwriter. After 30 years, she has the survival part down.

JANET KAFKA, Dallas’ Honorary Consul of Spain, will receive the“Order of Isabel” granted by King Juan Carlos. Spain’s Ambassadorto the U.S. will host a dinner for Janet in the new Washington, D.C.residence designed by Rafael Moneo, architect of Los Angeles’ mod-ernist Cathedral of our Lady of the Angels.

BARBARA MESSER has been named Director of National Accounts forSebastiani Vineyards & Winery. “I am so excited about this newchallenge; I really appreciate the family giving me the opportunityto utilize my knowledge of the chain account business.” Messer en-tered the wine business in July 1985 and joined Sebastiani in 2000.

DOLORES SNYDER is self-publishing Tea Time Entertaining a collec-tion of tea themes and recipes from 25 years of teaching and lectur-ing about tea. Three chapters of history, etiquette and tea types arefollowed by four chapters with four theme menus in each. Her tomewill be out in March.

HawaiiBEVERLY GANNON, Executive Chef Hali’imaile General Store and Joe’sBar & Grill on Maui, was awarded the nations’ #1 in-flight food byConde Nast Traveler Magazine (October 03) in its sixth annual Busi-ness Travel Awards. Beverly, charter member of Hawai’i RegionalCuisine chefs organization, creates menus for first and coach classservice.

JOAN NAMKOONG started a Saturday Honolulu Farmers’ Market, underthe auspices of the Hawaii Farm Bureau Federation in September atKapiolani Community College, home to the Culinary Institute ofthe Pacific. There are more than 30 producers and vendors, includ-ing HOLLY HADSELL-EL HAJJI and Dean Okimoto. Institute studentsalso participate as vendors and prepare foods.

Kansas CityBARBARA GIBBS OSTMANN taught professional classes on recipe writingand cookbook proposals at Chicago’s Sur La Table in January. She wasa panelist for “Creating Recipes That Sizzle: The Art and Science ofRecipe Development” at the February American Dietetic Association’sFood and Culinary Professionals Symposium in Napa Valley.

MiamiVICTORIA PESCE ELLIOTT, freelance food writer, joins the James BeardFoundation’s Restaurant and Chef Awards Committee along with17 others including Gourmet’s Ruth Reichl, Chicago Tribune’s Will-iam Rice, New York Times’ R.W. Apple, USA Today’s Jerry Shriver,San Francisco Chronicle’s Michael Bauer, Los Angeles Times’ S. IreneVirbila, and The Washington Post’s Tom Sietsema.

New YorkMARION NESTLE reports that she was featured as an entry in VanityFair’s Food Snob’s Dictionary (December 03) and Saveur’s 100 Fa-vorites (January/February 04).

PhiladelphiaMARSHA BROWN serves her Southern family’s favorite dishes, primemeats, and seafood in her namesake restaurant, Marsha Brown “arefined Creole kitchen and Lounge,” on Main Street in the heart ofNew Hope, Pennsylvania. The restaurant is housed in a 125-year-old stone church with original stained glass windows and pews.

PhoenixBARBARA POOL FENZL’s Les Gourmettes Cooking School was fea-tured in Sunset magazine (February 04) as one of the five best placesto take a cooking class in Arizona. Barbara was quoted on advice shereceived from Grande Dame JULIA CHILD and how she took it toheart, opening Les Gourmettes in 1983.

GAYE INGRAM and Dame FENZL are two of 17 national authors fea-tured in the 26th Annual Scottsdale Culinary Festival’s kick-off event,“Feasting with the Authors” on April 13.

DONNA NORDIN was the celebrity chef in the March Tour the Man-sions & Courtyards of Alamos, Mexico. Donna taught cooking tech-niques based on Mexican, Spanish and Basque cultures, using localproduce and spices.

GWEN ASHLEY WALTERS was tapped for a feature article on jazzing upbean soups in the Arizona Republic in February. Gwen is chairmanof the Feasting of the Author’s Event at the 26th Annual ScottsdaleCulinary Festival.

San DiegoCAROLE BLOOM, CCP, is revising her book, Truffles, Candies, andConfections, to be published in a new hardcover edition by Ten SpeedPress this fall. Carole is also working on her next book, The EssentialBaker, scheduled for fall publication by Wiley in 2006; it will betheir cornerstone baking book.

KAREN WARD was food stylist for Coastal Living magazine (January/February 04), “California Kasbah.” Guests at the traditional Moroc-can feast on the beach included Dames JUDI STRADA and BLOOM.Karen, author of Canning and Preserving For Dummies, has been in-vited to teach the art of canning at the Culinary Vegetable Institute,Milan, Ohio.

Member Milestones


Member Milestones

San Francisco Bay AreaANTONIA ALLEGRA directed the 15th annual Symposium for Profes-sional Food Writers at The Greenbrier, and coached, as well as co-presented a session with Boston Dame LISA EKUS during the ADA/Food and Culinary Professionals national conference in Napa Val-ley. She’ll speak at the IACP conference and lead two food writers’retreats in Umbria later this year.

JERRY DI VECCHIO recently toured Australia, visiting wine makers inthe Hunter Valley, Yarra Valley, and McClaren Vale. Adelaide Dames,Adelaide wine educator and consultant James Smith, IACP Melbourneassociates, and Sydney wine collectors Juliana and Robert Clemeshaprovided a fine itinerary of wining and dining for research.

JEANNETTE FERRARY will be teaching acourse in food writing at Stanford Uni-versity this spring for their Continu-ing Studies Program, which is open tothe public. Called “Food Writing:From Soup to Nuts,” the course cov-ers food-writing for cookbooks, restau-rant reviews, food history, magazineand newspaper articles, personal mem-oir, publicity, and advertising.

Washington DCSHEILAH KAUFMAN wrote “Mediterranean Flavors for a New Year” inThe Washington Post, a story on Chanukah in Vegetarian Times, andan article on Cooking Through the Jewish Year on eGullet.com. Shewas also selected for the Daughters of Ataturk’s Women of Distinc-tion Awards for 2003, usually reserved for outstanding Turkishwomen.

JANIS MCLEAN is wrapping up a six-month consulting project withredDog Cafe (Silver Spring, Maryland) that, prior to menu develop-ment and recipe testing, taught her more about plumbing than sheever cared to know. Through spring, she’ll remain as redDog Café’sExecutive Chef. Janis also continues to teach a vocational cookingclasses in the D.C. metro area at L’Academie de Cuisine, Sur la Table,and other local spots.

ANNE WILLAN announces that her latest book, Good Food, No Fuss –the title tells it all – is available in stores nationwide (Stewart, Tabori& Chang). Her next release, How to Cook at Home, is due out in thefall. In addition, her Web site, www.lavarenne.com has a new look.

CICI WILLIAMSON was one of the four finalists for the Susan B.Langhorne Scholarship for Experienced Writers presented by TheGreenbrier for the Symposium for Professional Food Writers. Morethan 90 professional food writers submitted writing samples for con-sideration.

Sampling Sake and ExoticProduce at a Seattle

SeminarBy Caren McSherry

We began our seminar facing a series of glasses that were soonto be our educational insight into the ancient drink from Ja-pan we know as “Sake.” According to our panelist, sake hasimproved drastically over the past 20 years, with modern tech-nology allowing year round production opposed to past meth-ods restricting it to winter months only. The ingredients aresimple; rice, water enzyme and yeast. It takes a mere 6 monthsfrom fermentation to bottling, and boasts a one year shelf life.

We sipped the traditional “Diamond,” moved on to “AsianPear” that had a very pronounced up front fruit flavor, thenpeach, which reflected the taste of its name. To finish, we werepresented with an unfiltered variety which pairs well with des-sert. If Sake is your drink of choice, bravo, it claims to behangover free!

Melissa’s Produce captured our attention next, regaling us withthe story of their small beginning to their reign as the largestdistributor of specialty produce in the country. It was interest-ing to note their top sellers are ginger, snow peas, Napa cab-bage, daikon, Asian pear and kumquat. We sampled an arrayof exotic fruits including pataya, aka dragon fruit. Its spec-tacular color is partnered with a black speckled center with aflavor likeness to that of kiwi. Melissa’s is committed to lead-ing the way in educating the consumer into the exciting worldof Asian produce.

Tony Hill commanded the room with his enthusiastic disser-tation on tea. Opening with “Four out of five people on theface of the earth drink tea...only preceded by water!” Chinaand India lay claim as the world’s largest tea producers. Brew-ing the perfect cup of tea takes careful preparation. First thewater should never achieve an active boil—210 degrees is theperfect temperature. Steeping time depends on the desiredstrength, anywhere from 30 seconds to five minutes. And, loosetea leaves are preferred over tea bags. LD

Calling all Fancy FoodDames

If you are planning to attend the Chicago, New York or SanFrancisco Fancy Food Show and would like the chance to net-work with other Dames in attendance and in the host city, con-tact MARSHA ECHOLS at [email protected]. Marsha is theWashington, D.C. based Counsel to NASFT (the sponsor ofthe NASFT Fancy Food Shows) and would arrange the get-togethers if there is interest. The networking event would prob-ably be cocktails on the Sunday evening of the shows (Chicago-May 2; New York-June 27, San Francisco-Jan 23, 2005). LD


New Quarterly Feature:Classified Ads

At the suggestion of President Gretchen Mathers, we are introducing a new fea-ture to make the Quarterly “required reading.” Members may have a rental avail-able or want to advertise services such as culinary tours. Ads are subject to ap-proval by management.

The cost to run a short ad of 25 words or less in the upcoming Summer editionis a special, one-time, introductory price of $25. The price will be $50 for subse-quent issues, subject to space limitations. To be included, submit text electroni-cally to [email protected] followed by a check to Greg by May 31.Checks are required before the issue goes to press.

For Rent“My Little Grass Shack” on Maui. Across from Prindle Beach at the northend of Kaanapali. Wonderful sunset view. Tropical setting above a pool.Sleeps 4. Contact Gretchen Mathers (206) 689-7330.

Food lovers!The 1st International Conference on Culinary Tourism takes place May 15-18 in Victoria, BC. Culinary tourism is the most important new niche toemerge in the travel industry in years, and Canada is at the forefront of itsdevelopment! Attend to get new marketing/product development ideas, andlearn more about the influence of food on travel.

Detailed information and program at www.culinarytourism.org/conference.Questions to [email protected] Presented by the CanadianTourism Commission.

Les Dames d’Escoffier International

LDEI E-newsletterSubmissionGuidelines

The E-newsletter is a bi-monthlypublication delivered via email tokeep Dames informed about whatother chapters are doing, to en-courage networking, and to listupcoming chapter events that areopen to all Dames. A “TravelingDames” section lists members at-tending professional conferencesor other events where there are aptto be opportunities to networkwith other Dames.

The E-newsletter does not acceptattachments or press releases. Forchapter news, please include date,location, cost, and an email con-tact. For Traveling Dames, pleaseinclude your name as you wouldlike it to appear, travel dates, eventyou are attending, and your chap-ter affiliation. Due to space limi-tations, we cannot accept mem-ber milestones, product news, list-ings of cooking classes or tours.

If you are a Dame with an emailaddress and are not receiving it,please contact Greg Jewell. The E-newsletter editor is Terry Golson.Send items to [email protected].

IMPORTANT FOR SUBMISSIONS. PLEASE READ

SUMMER 2004 FEATURE:Dames in PR, Marketing, &AdvertisingIn a continuing series profiling Dames and their profes-sions, LDEI is seeking articles about members who areemployed at or own public relations, marketing, or ad-vertising businesses. If your profession fits into this cat-egory, please e-mail CONNIE HAY, Quarterly Editor, [email protected]. She will need to approve yourinclusion in the summer issue. When selected, you maysubmit 250 words about your background and experi-ences, or if you do not wish to write, Connie will haveanother Dame interview you. Photographs are desired.

PHOTOGRAPHS:

Digital photographsPLEASE make sure your digital photographs are scannedat 300dpi.

Photos should be sent in either JPEG, TIFF or EPSformat. No other formats are acceptable.Include your name in the file title.

Include identification of individuals in photograph fromleft to right in the message of your e-mail.

Please e-mail the photo and caption to CONNIE HAY,Quarterly Editor, at: [email protected].

Glossy photographsPlease mail glossy photographs to:Greg Jewell, Executive Director, LDEIPO Box 4961Louisville, KY. 40204

Please write the identifying information on the back ofthe photograph so we can give proper credit and returnthem to you. We advise that you not write in marker orgel pen. These can bleed onto other photographs.

CRITERIA FOR MEMBER MILESTONES:Include Dames Name and Chapter

Describe what exciting, fun, interesting or importantbusiness-related activity you have accomplished…written/published a book, article or for a website, appeared onTV or radio, taught a class, created a new product, beeninterviewed or received an award.

Write 50 words or less in publishable prose, as you wouldlike to see it appear.

You are welcome to send a photograph to accompanyyour milestone.

Please e-mail Member Milestones to JERRY DIVECCHIO

at [email protected].

Please do not send notes, bullet points or a press release.

CHAPTER NEWS SUBMISSIONSWe encourage chapters to submit reports of their activi-ties. Please write 300 to 500 words in prose as you wouldlike to see in print and send to KAREN LEVIN,[email protected]. Please include the writer’s byline. Wealso welcome photographs to accompany the article. Allphotographs should be e-mailed to Greg Jewell at LDEIheadquarters. (see instructions for photograph submis-sions) The deadline for chapter reports is April 30.

FOR E-NEWSLETTER SUBMISSIONGUIDELINES, SEE PAGE 23.

Deadline for Summer Quarterly is April 30, 2004

The Summer 2004 Quarterly will feature“Dames in PR, Marketing, and Advertising”

NONPROFIT ORG.US POSTAGE

PAIDNEW ALBANY, IN

PERMIT #62

LDEI Headquarters, Greg Jewell, Executive Director(502) 456-1851; Fax (502) 456-1821 [email protected]

Adelaide, AustraliaAtlantaAustinBoston

British ColumbiaChicagoColorado

DallasHawaii

HoustonKansas City

Le Donne del Vino, ItalyLos Angeles

MiamiMinneapolis/St. Paul

New YorkPalm SpringsPhiladelphia

PhoenixSan AntonioSan Diego

San FranciscoSeattle

Washington, D.C.

Les Dames d’Escoffier InternationalP.O. Box 4961, Louisville, KY 40204

LDEI Quarterly compiled and edited by Connie Hay, image-set by Jason McKnight Thanks to all who wrote articles, milestones, or chapter reports.

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